1 BOTTLE X 75cl 

Brut Millesimato D'Antan®
A rare wine, created for connoisseurs

This Millesimato Riserva D'Antan® Sparkling Wine is produced using slow and traditional artisan processing methods: it offers an unmistakable intensity and uniqueness of sensations.
With the long aging in bottle, of about 10 years, in contact with autochthonous yeasts selected by us, we obtain a wine that does not seem to find age limits and that over time discovers a great and always faithful ally.

A product in which the surprising freshness is accompanied by the aromas of honey, spices, dried fruit and a distant memory of chocolate, in a continuous crescendo of harmonies. A rare wine, designed for connoisseurs, the result of a particular and happy moment of nature, and of an infinite and patient work of man.

Data sheet

CLASSIFICATION: Brut quality sparkling wine.

VARIETY: 100% Cortese.

PRODUCTION AREA: hill, in the production area of ​​Gavi D.O.C.G.

CUVÉE: based on grapes suitable for the production of Gavi D.O.C.G.

SPARKLING TECHNIQUE: classic fermentation in the bottle, with great aging, maturation on the lees for about 10 years.

STORAGE TIME: to be consumed within two / three years from processing (dégorgement).

SERVING TEMPERATURE: 8 ° C.

APPEARANCE: dense, soft and abundant foam; minute and continuous perlage.

COLOR: light gold, bright and bright.

BOUQUET: intense and persistent; from a warm first impression it passes to intense hints of exotic fruits, which fade into honey and spices, in a soft and elegant complex.

TASTE: important, dry, full, strong and fresh sinew; velvety and continuous fabric, refined by the long stay on the lees; pleasantly sour, with a pleasant hint of almond.

GASTRONOMIC COMBINATIONS: ideal as an aperitif and for important lunches, very suitable for after lunch and for "meditation".

IMPORTANT NOTES: the sparkling wine reaches the optimal serving temperature after about two hours in the refrigerator. It is advisable not to extend this stay beyond two / three days; a longer period could cause drying of the cork and consequent alteration of the product, with loss of pressure and anomalies in the taste.